Domestic and economical cookery recipes

I lb. of bay salt j | oz. Jamaica pepper (pimento) 1 lb. of common salt | £ oz. black pepper Rub the ham with the saltpetre, let it lie till next day, then rub in the bay salt and common salt, let it lie for three or four days. Mix together the sugar, black pepper and Jamaica pepper, spread this over the ham. When the salt has quite melted and there is plenty of brine, baste the ham two or three times a day, and turn and rub it well in the liquor two or three times a week ; do this for three weeks, then drain the ham well, and hang it in a dry place. Very large hams require the addition of half a pound more salt to the brine after the first ten days, and should lie in the pickle for a month before they are hung up. No. 607. GOOD GLAZE FOR MEAT. 4 teaspoonsful of Liebig Co.’s | £ pint of cold water extract of meat i Pepper and salt 10 sheets Nelson’s leaf gelatine j Dissolve the gelatine in the water, then add the meat extract, the pepper and salt. Boil until reduced to a quarter pint ; stir well. No. 608. WHITE ROUX. Clarify 8 ozs. of butter and pour it into a frying-pan. Add very gradually 7 ozs. of flour. Stir over the gas until it forms a thick paste, but do not let it brown. No. 609. BROWN ROUX. As for White Roux, only the flour must be cooked until a light brown colour. N.B. — Roux will keep good for a week. It should be kept in a cool place, and portions cut oft as required. Roux is used for thickening gravies and stocks for sauces. No. 610. WALNUT TOFFEE. 4 ozs. of butter ! 1 lb. Demerara sugar 3 ozs. of dried walnuts j £ lb. golden syrup Boil the butter, sugar, and syrup together for fifteen minutes, then add the walnuts. As soon as the toffee will set when a teaspoonful is dropped into cold water, it is sufficiently cooked. Dried walnuts may be purchased from the grocers, or from Italian warehousemen. Or, fresh walnuts may be shelled, quartered, and used instead. No. 611. ALMOND TOFFEE. Make like walnut toffee. Blanch the almonds, and cut each almond into four pieces, lengthwise. No. 612. TO CLARIFY BUTTER. Melt the butter slowly in a saucepan. Skim it well as soon as it commences to simmer. Let it stand by the side of the fire until the buttermilk sinks to the bottom of the pan. Pour off the top very carefully, leaving all the sediment below. No. 613. VANILLA TOFFEE. I lb. moist sugar | A few drops of vanilla essence h lb. syrup | j lb. of butter Put all into a saucepan and boil twenty minutes, stirring frequently ; pour into a dripping pan greased well with butter. No. 614. TOFFEE (Another way). 1 lb. of syrup | ^ lb. of butter 1 tablespoonful of vinegar Put all into a saucepan and boil very quickly from twenty to thirty minutes ; pour into a dripping pan, greased well with butter. No. 615. WHITE ALMOND TOFFEE. 1 lb. loaf sugar | 5 tablespoonsful cold water 2 ozs. butter | 2 oz. blanched almonds Boil sugar, butter, and water for about 15 minutes, then stir in the blanched almonds. No. 616. EVERTON TOFFEE. 2 lbs. of moist sugar j 10 drops of essence of lemon ^ lb. of butter | A teacupful of cold water